Apple Jelly
Making homemade apple jelly is a delightful way to capture the natural sweetness of apples. Here's a simple recipe for Apple Jelly:
Ingredients:
- 4 lbs (about 1.8 kg) apples, washed and chopped (including cores and peels)
- 4 cups water
- 1 lemon (juice only)
- 4 cups granulated sugar
- Cheesecloth or jelly bag
- Pectin (optional, follow package instructions)
Instructions:
-
Prepare the Apples:
- Wash the apples thoroughly and chop them into small pieces, including the cores and peels. Do not discard the seeds, as they contain natural pectin.
-
Cook the Apples:
- In a large pot, combine the chopped apples and water. Bring to a boil, then reduce the heat and let it simmer until the apples are soft and mushy.
-
Strain the Juice:
- Once the apples are soft, strain the juice from the cooked apples. You can use a cheesecloth or a jelly bag to strain the juice. Allow the juice to drip into a bowl or another pot. Avoid squeezing the bag to keep the jelly clear.
-
Measure the Juice:
- Measure the extracted apple juice. You should have about 4 cups of juice.
-
Prepare the Jelly Mixture:
- In a clean pot, combine the apple juice, lemon juice, and sugar. Stir well to dissolve the sugar.
-
Optional: Add Pectin:
- If you want a firmer jelly or if your apples are low in natural pectin, you can add commercial pectin following the package instructions.
-
Bring to a Boil:
- Bring the mixture to a rapid boil over high heat, stirring frequently.
-
Test for Setting Point:
- To check if the jelly is ready, perform a setting test. Place a small amount on a chilled plate; if it wrinkles and holds its shape when touched, it's ready.
-
Remove from Heat:
- Once the jelly reaches the setting point, remove it from the heat.
-
Skim Off Foam:
- Skim off any foam that has formed on the surface.
-
Fill Jars:
- Ladle the hot jelly into sterilized jars, leaving about 1/4-inch headspace.
-
Seal Jars:
- Place sterilized lids on the jars and screw on the metal bands until they are fingertip-tight.
-
Water Bath (Optional):
- For added preservation, you can process the sealed jars in a boiling water bath for about 5-10 minutes.
-
Cool Completely:
- Allow the jars to cool completely on a clean, dry towel.
-
Store:
- Once cooled, store the apple jelly in a cool, dark place. Refrigerate after opening.
Tips:
- For a clearer jelly, use a fine-mesh cheesecloth or coffee filter for straining.
- You can adjust the amount of sugar to your taste, but remember that less sugar will result in a less gelled jelly.
- This jelly will keep for up to 1 year in a cool, dark place.
- Adjust the sugar quantity based on your preference for sweetness.
Enjoy your homemade Apple Jelly on toast, as a topping for desserts, or in various culinary applications.